Peg Jenning's Whiskey-Flavored Crab Soup Recipe
EPICUREAN DELIGHT BEARD
1 lb crab meat
1/2 cup milk
2 tbsp butter
3 tbsp butter
3 tbsp flour
2 cup milk
1 1/2 cup cream, heavy
4 tbsp scotch whiskey
Heat crabmeat in milk and butter. Make cream sauce by cooking butter
and flour together slowly for 2 minutes, then whisking in milk, and
salt and pepper to taste. Bring to boil and whisk until smooth. Add
cream; stir in crabmeat as soon as it simmers. When it is just at
boiling point, stir in whiskey. Serve in heated cups with a
sprinkling of parsley.
No good cook is above profiting by another's mistakes. When his
friend Mrs. Jennings added a splash of Scotch instead of using sherry
in the crab soup she made for him, Beard didn't object to the flavor
but did add her recipe to his lifetime collection.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
firstname.lastname@example.org, moderator of GT Cookbook and PlanoNet
Lowfat and Luscious echoes
to Seafood Recipes
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Peg Jenning's Whiskey-Flavored Crab Soup Recipe from the Recipes 4U Collection
You no longer need to spend money on dear recipe books or pricey dining in swanky dining establishments, all you have to do is discover and print out the recipe that fits your mood and before you know it, you will be cooking good food to delight your family in the comfort of your own kitchen